Mother's "From Scratch" Cornbread Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 c. buttermilk
2 tsp baking powder
1/2 tsp salt
1/4 tsp soda
1 egg beaten
roughly about a cup and half of corn meal, more or less depending on thickness of the buttermilk, size of the egg, yadda yadda
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Directions: |
Directions:Use a small iron skillet (I think size 8 or 9?) or use cornstick pans like Gaga and Glenn like. You should get them well greased with Crisco and then heat either over a burner or in the oven. Have enuf Crisco in there so that you can sprinkle a bit of cornmeal in and it will sizzle. This enables the cornbread to crisp a little and not to stick. All you do is mix all the ingredients together, beating with a fork all along. Add the cornmeal last until it is the right consistency for pouring into the heated pan(s). It will sizzle and perhaps some of the Crisco will bubble a bit around the edges. Stick it immediately into a 425º oven and bake til it is done to your liking. Amount of time will vary depending upon what you are baking it in. Probably 20 to 30 minutes. |
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Number Of
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Number Of
Servings:4 to 6 |
Preparation
Time: |
Preparation
Time:15 plus baking |
Personal
Notes: |
Personal
Notes: If it crumbles too much you are probably putting too much meal. Try a looser batter next time. (Mother always liked white meal best,but I like yellow too--either will work)
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